应用粳米淋饭酒母、玉米淀粉喂浆开发清爽型黄酒的工艺

Technology of light-type rice wine using Lin-fan rice wine starter and cornstarch syrup

根据嘉兴传统喂饭黄酒在酿制中的原理,结合酶法低温蒸煮新技术,在传统黄酒酿造工艺的基础上,采用粳米搭窝糖化培养制成淋饭酒母,然后在酵母扩培和发酵过程中将粳米喂饭改为玉米淀粉喂浆,并在后道工序中大胆引入勾兑调味技术和冷冻吸附工艺,产品具有清凉透明、香气淡雅、口味爽适、协调、细腻,具有黄酒典型风味。

According to the principle office wine fermentation in Jiaxing, rice was used to make Lin-fan rice wine starter during saccharification and boiled at low temperature by enzyme. Then cornstarch syrup was used instead of rice feeding in yeast propagation and fermentation. After blending and frozen adsorbing, the product was clarified with moderate flavor and unique flavor office wine.